Recipe courtesy of Enrique Reyes
Show: Eden Eats
Print
Total:
5 hr 40 min
Active:
1 hr
Yield:
Thirty 8-inch loaves
Level:
Intermediate

Ingredients

First Part:
  • 5 pounds bread flour
  • 1 liter water
  • 1 ounce active dry yeast
Second Part:
  • 8 pounds bread flour
  • 4 ounces pork lard
  • 1 1/2 ounces salt
  • 1 ounce active dry yeast

Directions

Combine and mix all the ingredients from the first part using an electric mixer or by hand. Let rest, covered, for 4 hours. Using a dough hook attachment on an electric mixer, combine and mix the ingredients from the second part into the first part until smooth, around 10 minutes. Cut into 13-ounce pieces. Using a rolling pin, roll one 13-ounce piece to the size of a baking tray. Roll the dough into a large log and assemble 4 to 5 pieces on each tray. Cut each dough log into thirds, creating 3 loaves. Repeat with the other pieces. Cover with a damp towel and let rise in a humid, warm location for 2 to 3 hours until they have doubled in size. 

Preheat the oven to 425 degrees F and bake until lightly golden, 30 to 40 minutes.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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